A pretty picture is not enough. It needs to be high quality and it needs to be original. For magazines, you need to consider issues such as leaving space on the image for word placement, positioning your subject off-centre so it doesn’t fall down the page join, and possibly placing the subject on the right-hand side of a landscape shot for maximum impact.
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Starting December 1, 2017, guests in the main cabin on Hawaiian flights between Hawaiʻi and Western U.S. gateway cities will be treated to complimentary meal service exclusively created for the airline’s new Pau Hāna Café brand. The Pau Hāna Café, branded meals made exclusively for the airline, consists of a continental breakfast box for brunch and hot sandwich and side for lunch. Pau Hāna, a Hawaiian term for “finished work,” is a time to relax and unwind after a long workday. The meal service will be followed by coffee and a sweet treat for dessert. A parting Mahalo service features the carrier’s popular Kōloa Breeze cocktail, featuring Kōloa Rum from the Island of Kauaʻi, and the airline's signature Pau Hāna snack mix.
If you’re interested in a professional mentoring program, I offer monthly subscriptions that include creative challenges, assignments and feedback in order to improve your photography. Mentoring also includes direct access to ask as many questions as you want about anything related to being a travel photographer. Email me at [email protected] for further details.
Once a black image is created, I clicked on File> Add Layer(s) From File, and used the Quick Mask tool (yellow arrow on left) to "paint" a line around Gui Lian. The Quick Mask tool wasn't sufficiently precise in blacking out all of the targeted areas, so I also used the Masking Brush tool (red arrow) and went over these areas on complete the task....a task that took me no more than 12 minutes; well within my range of tolerance. I then pumped up the saturation using Iridium Developer tools...a task that took under a minute.
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NO PURCHASE NECESSARY. Void where prohibited. Open to legal residents of the U.S., and are at least 18 years old or age of majority, as of date of entry. Sweepstakes Period begins 8:00 a.m. HST on 4/4/19 and ends 11:59 p.m. HST on 4/25/19. For complete Official Rules and eligibility, visit HawaiianAirlines.com/OfficialRules. Sponsor: Hawaiian Airlines, Inc.
This is a wonderful write-up. My wheels are turning and although you’ve told me just where to start, I feel overewhelmed already. I’ve been shooting for a while now, self taught, but have realzed the several areas I need to streghten, from techincal, to the business side of things. I have so many questions. Ultimately, i feel in love with travel photography when I took my first international and solo trip to the Philippines about 5 years ago. I love to just capture whats happening around me, the people, the culture, the food. And I absolutely love to talk to people about travel, inspire them to try it themselves. I just started taking myself seriously as a photographer 3 years ago. However, I feel lost on how to get the type of clients I want and the type of work I want. In the mean time I just shoot for me. who to reach out to, how to find them, what to say. And putting together that PDF portfolio. Are my best my best? and so on. This one page has already helped and Ill be reaching out to you via email. in the meantime here are some links to my work.
Rosalynn Tay is a travel and fashion (as well as editorial) photographer based in Singapore, and is a peripatetic traveler whose fondness of travel led her to photograph in countless countries. She travels to Sri Lanka, Japan, Mongolia, Bangladesh, China, Malaysia, Siberia, Morocco and even ventured to North Korea. She is a graduate of Spéos, the internationally recognized photography school in Paris. She's also a committed Leica user, and has exhibited her work (Ethiopia -solo- and LeicaXhibition -group).
In March 2007, Hawaiian introduced a "tasting menu" or "tapas menu" for its first class passengers on its U.S. mainland and international flights. The menu consists of twenty entrees set on a rotation, with five available on any given flight. Passengers are provided information on the available entrees for their flight when they board, or shortly after takeoff and may choose up to three entrees as part of their inflight meal.
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